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Benefits: Basil is anti-inflammatory, rich in antioxidants, detoxes the liver and is an excellent source of vitamin K and a very good source of iron, calcium and vitamin A. In addition, basil is a good source of dietary fiber, manganese, magnesium, vitamin C and potassium (WHFoods).
Storage: The leaves of fresh basil should look vibrant and be deep green in color. They should be free from dark spots or yellowing. Fresh basil should be stored in the refrigerator wrapped in a slightly damp paper towel.
1/2 cup olive oil
3/4 cup parmesan cheese
3 cloves of garlic peeled
2 cups of fresh basil
3 T pine nuts (can substitute walnuts)
Salt and Pepper to taste
Place ingredients in the order above, set to variable low and quickly to 7. Use the tamper to push food into the blades and blend for one minute. Season with salt & pepper to your taste. Pour over pasta of your choice.
Some more dish ideas:
- Pesto bruschetta.
- Add it to grilled chicken or roasted salmon and top with sundried tomatoes.
- Pesto and veggie stuffed pitas or pizza. Use in place of or in addition to hummus instead of mayo or tomato sauce.
- Toss pesto with steamed green beans or asparagus with the juice of 1/2 lemon.
- Pesto potato mash. Boil 3 pounds peeled russet potatoes until tender. Mash with 1 cup milk, 1/2 cup grated parmesan, 1/4 cup olive oil and 3 tablespoons pesto. - Recipe, Food Network
Leave a comment: What dish would you add this basil pesto to?
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